About us

 We want to allocate all funds raised from Honour Club memberships to our institutional projects to promote and enhance the culture of Culatello di Zibello. 
Mario Marini, President

About us


Culatello di Zibello Museum Honour Club registers people and organizations that support with their name and with their contribution the mission and the institutional activities of the Culatello di Zibello Museum dedicated to promoting, enhancing and spreading the culture of Culatello di Zibello and a proper nutrition education.

All profits coming from the registration of the Members to the Honour Club are redistributed by Culatello di Zibello Museum in the interest of the development of its institutional activities.

An Official Token is issued to each Member of the Culatello di Zibello Museum Honour Club: digital, original and nominative. The Token is registered and authenticated on an encrypted ledger, that certifies the registration to the Roll of Honour.

A specific newsletter periodically updates all the Subscribers on the Honour Club’s projects and benefits, reserved for registered people and organizations.

The Culatello di Zibello and Masalèn Museum was inaugurated in 2018 by The Food Museums of the Province of Parma Association that manages the entire network of the eight Food Museums. Also part of the network are the Parmigiano Reggiano Museum, the Prosciutto di Parma Museum, the Salame di Felino Museum, the Pomodoro Museum, the Pasta Museum, the Vino Museum and the Fungo Porcino di Borgotaro Museum. A project for the ninth Museum dedicated to the Tartufo Nero di Fragno is under development. The Association works in the field of food and nutrition education, protection and enhancement of agri-food traditions and promotion of the cultural, artistic and economic heritage of Parma’s agri-food industry.

The Culatello di Zibello e del Masalèn Museum is located in Polesine (PR), at the Antica Corte Pallavicina managed by the Spigaroli family, and exhibits and enhances tools, objects and documents related to the production of Culatello and other cured meats of the Bassa Parmense. The museum itinerary presents the territory, that is the environment, the poplars and the Po River, up to the hall focused on the figure of the pig, with insights on typical black pig of Parma; as well as an in-depht analysis on the figure of Saint Anthony the Abbot. The next room is dedicated to the story of the Spigaroli family, talking about the Masalén, the pork-butchers (the norcini), who handed down the art of the correct method proper of slauthering a pig. This is followed by a collection of objects related to the activity and a large underground space dedicated to the world of Culatello, its history, the iconography and the quotations of famous people (Giuseppe Verdi, Gabriele D’Annunzio, ...). The exhibit also allows you to observe the fascinating Culatelli Gallery, where Culatelli age in the humidity and in the semi-darkness, before going up to the hall of Hosteria, where the tasting closes the path/itinerary dedicated to the King of Salami/Salumi.

This website, the registration services and the Tokens issuing are managed by Marketing Network Milano Srl, a professional services company of I&B - Innova et Bella group, on the direct behalf of The Food Museums of the Province of Parma Association.